1 1/2poundsbutternut squash peeledseeds removed and cubed
2applespeeled, and cubed
2stalks green onionschopped finely
1bunch of thyme sprigsdo not remove from the stems
Add all the ingredients except the coconut milk in a large pot over high heat. Bring to a boil, stirring twice.
Reduce the heat to medium low and cook until the butternut squash is fork tender for about 20 minutes. Remove from heat.
Remove the thyme with a slotting spoon and using an immersion blender, puree the soup ingredients until combined and smooth.
Put the soup back on the stove on medium heat and add the coconut milk and stir. Cook for another 5 minutes.
Serve and enjoy!
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